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With Halloween coming up I have been thinking about pumpkins a lot more and when I was wondering what to do for breakfasts this week, a pumpkin bread seemed like a great way to go! Although I already have a recipe for a pumpkin bread that I really like I wanted to try to incorporate some of the ideas from the recently successful strawberry Greek yogurt banana bread into it. The Greek yogurt banana bread uses bananas and Greek yogurt to completely replace the oil or butter in an attempt to make it a little healthier while leaving the bread nice and light, fluffy and most importantly, moist. For my pumpkin Greek yogurt banana bread I pretty much took the Greek yogurt banana bread recipe and added pumpkin spices and pumpkin puree while removing some of the bananas to keep the moisture level consistent. In addition I replaced some of the all-purpose flour with whole wheat flour and since pecan go so well with pumpkin I added some of those as well. The pumpkin Greek yogurt banana bread turned out amazingly well, having one of the best textures that I have ever had in a quick bread! I am looking forward to breakfasts this week especially on Halloween!

I like to wrap my leftover quick bread in aluminum foil and store it in fridge. When I want another slice I simply pull one out and put it in the microwave for 10-20 seconds to warm it up and it is almost just like the day that it was made.

question - the link for the vanilla bourbon caramel sauce doesn't include the bourbon - how much did you use? Thanks - really want to make this soon. Have a couple of sugar pumpkins I getting ready to roast for puree.

I had one overripe banana, and a can of pumpkin that wasn't doing a lot on the shelf, so I made this bread this afternoon. Since I only had one banana, I added an extra 1/2 cup of pumpkin. The texture is very nice, and the flavor quite good. I think I lost a bit of sweetness due to having only one banana, so I drizzled a bit of honey over the slice. That made it perfect.

I made this last night and it turned out really well! It makes a large, beautiful loaf, just as you show. I want to try the applesauce variation, too. I did reduce the amount of cloves to 1/4 tsp., but that is just a personal preference. Very nicely spiced loaf. Thanks for a new recipe I will be making again.

I just made this and it did not turn out for some reason. I kept adding time until the top started to over brown, because the middle to bottom was still wet. The only changes I made were to use only all purpose flour (no whole wheat) and I added a small amount of chocolate chips.

Noelle Corris: I am sorry that it did not work out for you. The last time that I made it I noted that it actually too less than the 60 minutes. Did you use homemade pumpkin puree or canned? The all purpose flour vs whole wheat and chocolate chips should not have made much of a difference in the baking time. One trick for quick breads that are taking too long and browning on the top it to cover them with foil to stop them from burning.

Thanks sincerely for this wonderful recipe... Like Noelle, my bread, too, began to burn on top as the bottom just started to finish -- there was a bit too much batter -- I thought that it was botched... but after it cooled and sat for a day, it was moist and flavorful and had such soft pleasing texture. I didn't make the caramel sauce, but I've been reheating it by the slice and topping it with pats of butter and drizzling with honey. It's full of Fall comfort. Best regards... D.

Kevin, I have made this multiple times and it comes out perfectly! It is a beautiful loaf. Could it be that those having difficulty are overmixing the batter? I find that mixing only until everything is well blended, with a spoon, then let the batter rest while the oven is preheating. It's light and fluffy when I pour it into the baking dish. This is my favorite quick bread recipe. Thank you!!

Very tasty loaf, Kevin. I doubled the recipe because I was certain we'd want more than one loaf and I was right. We rent and our range doesn't always produce consistent temperatures and I had problems with the tops browning too much while the loaves were moist inside, so covering them w/ foil helped a lot. A friend has already asked for the recipe and I'm sure she'll sign-up to receive your yummy recipes. Thanks ever so much.

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About Me

I came to realize that my meals were boring and that I had been eating the same few dishes over and over again for years. It was time for a change! I now spend my free time searching for, creating and trying tasty new recipes in my closet sized kitchen.